Taieri Recreational Tramping Club
Mid-week recreational and social walking group based in Mosgiel NZ
500g flaky pastry
500g sausage meat
1 beaten egg
1/2 cup cooked rice
1 med. onion finely chopped
1 tspn curry powder
Salt and pepper
1 grated carrot
Roll out pastry into oblong.
Mix other ingredients
Place mixture down centre of pastry.
Fold eggs over, double in centre.
Slash wholes in top and brush with milk.
Bake at 200C for 30-40 minutes.
Variations:
Omit carrot and add a grated apple and 2 tblspns chopped parsley.
Extra rice may be added.
1 cup long grain rice cooked in boiling salted water.
Drain.
Separate grains by running under cold water.
3 rashers of finely chopped bacon
1 large onion, finely chopped.
Fry these together in a dessertspoon of dripping.
Cook 1.5 cups mixed veges in boiling salted water.
Mix all together and stir-fry in 1 tblspn oil for a few minutes until well-heated through.
Add soy sauce to taste.
A good accompaniment for many meat and tea dishes.
Butter enough bread (crusts trimmed off) to cover a baking dish, buttered sides down.
Slice to cover: tomatoes, 1 onion (if liked), season with pepper.
Sprinkle over 1 cup grated cheese.
Butter enough bread slices to cover, buttered sides up this time.
Beat together 3 eggs, 1 1/2 cups milk.
Pour over and leave to stand 2-3 minutes.
Baked 150C for 45 minutes or until set.
Boil pasta as per packet instructions.
Put into a pot a little butter and cook a finely hopped onion with chopped pieces bacon or ham.
Add fresh sliced tomatoes or a can of tomatoes seasoned with a pinch of sweet basil.
Pepper to taste.
Thicken with a little cornflour.
Add 1 cup grated cheese.
Stir well to melt cheese.
Serve over pasta, toast, sausages or rissoles.